Presence of yeasts in southern Italian sourdoughs from<i>Triticum aestivum</i>flour
Mariantonietta Succi, Anna Reale, Christian Andrighetto, A. Lombardi, Elena Sorrentino, Raffaele Coppola
FEMS Microbiology Letters
Abstract
Samples of sourdoughs obtained from 13 artisanal bakeries located in the Molise and Campania regions were analysed. The sourdoughs were produced with the exclusive use of Triticum aestivum wheat flour. pH values of sourdoughs from Molise were generally lower than those from Campania. The number of yeasts in the samples of sourdoughs from Molise was generally higher than in those from Campania, which in two cases evidenced counts about 2 log cfu x g(-1). By utilising and comparing traditional and biomolecular techniques of identification a complete picture of the isolates was obtained: 58 strains were identified as Saccharomyces cerevisiae, five as Candida colliculosa, four as C. lambica, three as C. krusei, three as C. valida and two as C. glabrata.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
Candida lambica identified in sourdoughs
“four as C. lambica”
Candida krusei identified in sourdoughs
“three as C. krusei”
Saccharomyces cerevisiae identified in sourdoughs
“58 strains were identified as Saccharomyces cerevisiae”
Candida valida identified in